| This recipe is liked by 0 person(s). |
Gazpacho
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cooking Class
| 2 | red bell peppers, cored and seeded |
| 1 | cucumber, halved and seeded, but not peeled |
| 1 | red onion |
| 3 | garlic cloves, minced |
| 23 ounce | tomato juice |
| 1/4 cup | white wine vinegar |
| 1/2 cup | good olive oil |
| 1/2 tablespoon | kosher salt |
| 1 teaspoon | freshly ground black pepper |
Dircetions
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coursely chopped. Do NOT overprocess!!!
3. After each vegetable is processed, cobine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
4. Mix well and chill before serving.
***The longer the gazpacho sits, the more the flavors develop.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.